After reading some of this thread- http://www.pizzamaking.com/forum/index.php/topic,9065.msg80139.html#msg80139
I decided to make some pizza using 58% hydration vs my usual 62 or 63%. The rest of my formula was the same-Caputo 00, 3% salt 48 hr cold bulk ferment.
First off, I did notice a difference in working and shaping the dough which was a positive. Being lower hydration less bench flour, and less flour on the peel were the biggest differences. The dough was still very extensible. Tastewise...the crumb seemed more dense to the tooth, but still tasted great. I am still wondering if baking at 825-850 is more the cause of this than the hydration. Thoughts? I did just eat Spacca Napoli a couple of days ago, and their crust is light and fantastic so that may be a factor too. I will definately make this dough again.
Sidebar-The last few times I've used my 2stone it doesn't seem like I'm getting much heat from the top stone. I have since "fortified" the top stone w/ some unglazed quarry tiles, so hopefully that helps. Frustrating.
P.S. Pics are-1. EVOO, garlic, fontina, ricotta, fresh San Marzanos, basil. 2. Sauce, fresh mozz, gaetta olives, sopressata, basil, EVOO.